A component of PHOSPHATIDYLCHOLINES (lecithins), in which the two hydroxy groups of GLYCEROL are esterified with fatty acids. (From Stedman, 26th ed) It counteracts the effects of urea on enzymes and other macromolecules.
As scientists who evolve with technology we treat innovation as a way of life, a life we dedicate to improvement and advancement of Safety, Health and Environment.
